The weather here in Seattle has been moody lately. Sunny, bright, and delicious one day, then drizzly, dark, and dreary the next. Typically I would wait until September or October to make a stew, but lately the rainy days have made it feel like stew weather!
This Vegetarian Stew was very simple to make. It required just one pot, one lid, a nice wooden spoon, a knife, and lots of chopping. We peeled and chopped the following veggies:
onion
garlic
potato
carrot
celery
eggplant
zucchini
mushroom
To this, we added a little water, tomato paste, dried dill, and a skosh of sugar. The recipe called for red wine and molasses (instead of the sugar I used), but I did not have either of these ingredients, so we improvised! I would love to make this recipe again and use red wine. The stew was SO good. We topped each bowl with some sour cream, which really added a creamy taste to the dish. I loved this stew!
